Chicken and dumplings is the one chicken thing i just don't care much for. maybe i've never had them cooked properly.

I'm not much of a chicken eater but my husband loves chicken. When I make chicken and dumplings I just boil the chicken, put biscuits cut up in half in the pot and simmer with salt and pepper and when the dumplings are done, mix water and flour in a paste and mix in your chicken and dumplings while really hot and makes them as thick as you want in the broth.

You can skip that last step if you roll the biscuits in flour before you throw them in.;)

I make the from scratch kind - but I also add a can of cream of mushroom soup and a soup can full of milk. It just adds a little something:)

Yep, that's my lazy shortcut. I throw the biscuits in a bag, add flour and shake. Then dump it all in.

Southern STyle Chicken & Dumplings
 

I got this recipe with the no mess dough disk. I love it and make it all the time. These are the southern style (flat kind as opposed to the biscuit-y kind of dumplings).

4 cups all purpose flour
1 TB salt
1 1/2 sticks margarine
2 cups boiling chicken broth

Boil a whole chicken in a large pot until done. Remove chicken and continue to boil broth. Mix flour and salt, add margarine. Mix until dough leaves sides of bowl. Flour disc (or a cutting board) generously. Roll out between 1/4 and 1/3 of dough at a time (about 1/4" thick). Cut dumplings in 2" square. Set and let dry. Drop dumplings into boiling broth. After adding all the dumplings, simmer for about 15-20 minutes, stirring occasionally. Take chicken from bones and drop back with the dumplings.

OK...that's the recipe as it stands. Now, here's my note: The chicken takes about 45 minutes to be done boiling. After I take out the chicken, I drop in chopped celery, onions, and carrots (I also like to put in a handfull of frozen peas) to be simmering while I'm messing with the dumplings. They need to boil for about 15 minutes before you add the dumplings. You also need to add some salt to taste to the broth before adding the dumplings. The "drying" thing; you only have to let them set for about 10 minutes or so so they aren't so sticky, and this dough is super sticky and that;s the way it is supposed to be. I like to finish this off with a bit of white pepper and chopped parsley. ...and I forgot to add: this is made in a 5 quart pot, so you should have about 2.5 quarts in there.

Yum! now I think I"ll have this for dinner.

my mom uses bisquick to make her dumplings.

I use bisquick too and my kids love it. This thread is making me hungry!! Funny because my son just asked me yesterday, "Mom, when are you going to make chicken and dumplings?" :D

I think I'll try that from scratch recipe that was posted. It sounds so good.

I never realized there was a difference in "Chicken-n-Dumplings" and "Chicken-n-Pastry). I'm originally from North Carolina and my Grandmother rolled out the dough paper thin and cut it into strips. I LOVE pastry, but tried dumplings once and didn't care for it. My brother in law calls it Chicken Slick...lol

OK - Now I'm hungry:rolleyes:

That's the kind I posted the recipe for above...LOL Chicken Slick...that makes sense, since those things become shiny and slippery.

Ack - you did! One of my favorite dinners :)

I just made this today. It's a favorite in my house. I basically make a chicken stew(all white meat) and then top it off with bisquick dumplings(2 c bisquick, 2/3 cup milk-mix and top off stew with it then simmer 10 min. uncovered and 10 min. covered) I never have leftovers when I make a big pot of this!

Chicken & Dumplings

Boil 4 - 6 Chicken Breasts seasoned with garlic salt, celery salt, sea salt and pepper to taste. You can also add a little rubbed sage to the broth if you like the flavor. Also add about 4 bay leaves. Boil chicken til tender. Remove bay leaves. Cut chicken into bite sized pieces. I use a 7 quart stew pot for this recipe.

Mix til dough forms:

2 Cups Self Rising Flour
1/2 Teaspoon Garlic Salt
3/4 Cup Milk
1/4 Cup Melted Butter
You may have to add a little more flour to get to correct consistency.

Return cut up chicken to broth. I add milk to the broth to make the pan about 3/4 full and return to a boil. Drop the dumplings by teaspoonful and boil til done...does not take very long...maybe 5 minutes. If you like a thicker broth, thicken with corn starch. You can also pat out teaspoon size scoops of dough into round discs if you want more uniform dumplings. The trick to non-gooey dumplings is to have that broth boiling before you drop the dumplings in.

Enjoy! Great comfort food. My (1st MIL) German MIL taught me to make these like this 30 years ago and I have not changed it since then!

Great recipe and virtually no prep ~

Dump one can of Campbells soup in bowl.
Microwave for about 7 minutes
Sit down and enjoy.........:p